Slow Cooker Pasta E Fagioli
Cozy up with a warm bowl of Slow Cooker Pasta e Fagioli, a hearty Italian-inspired soup that’s both nourishing and bursting with flavor. This one-pot wonder combines tender ditalini pasta, creamy cannellini and red kidney beans, and a medley of aromatic vegetables like onion, carrots, and celery—all simmered to perfection in a rich, fire-roasted tomato and vegetable broth. Infused with dried herbs like oregano, thyme, and basil, this slow cooker recipe is effortless to prepare and packed with savory depth. Finished with a handful of fresh baby spinach, a sprinkle of Parmesan, and chopped parsley, it’s a satisfying dinner that’s perfect for busy weeknights or meal prepping. Gluten-free pasta or vegan Parmesan swaps make it easy to customize this ultimate comfort dish for any dietary needs. Keywords: Slow Cooker Pasta e Fagioli, Italian soup recipe, easy slow cooker dinner, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces fire-roasted diced tomatoes
- 6 cups vegetable broth
- 15 ounces red kidney beans, rinsed and drained
- 15 ounces cannellini beans, rinsed and drained
- 1.5 cups uncooked ditalini pasta
- 2 cups baby spinach, chopped
- 0.5 cup Parmesan cheese, grated (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until fragrant and the vegetables begin to soften, about 5 minutes.
Transfer the sautéed vegetables to the slow cooker.
Add the dried oregano, thyme, basil, salt, and black pepper to the slow cooker. Stir to combine.
Pour in the fire-roasted diced tomatoes (with their juices) and the vegetable broth.
Add the red kidney beans and cannellini beans to the slow cooker. Stir everything together.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the uncooked ditalini pasta. Cover and cook for another 20-30 minutes, or until the pasta is tender.
Stir in the chopped baby spinach just before serving and let it wilt into the soup.
Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 9821 mg | 427% | |
| Total Carbohydrate | 574.4 g | 209% | |
| Dietary Fiber | 94.8 g | 339% | |
| Total Sugars | 75.8 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2351 mg | 181% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 9085 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
